Description

Sticky Garlic Eggplant features tender, bite-sized eggplant pieces fried to golden perfection and coated in a savory, sweet, and tangy garlic soy sauce. Enhanced with toasted sesame seeds, this dish balances rich umami flavors with a subtle sweetness, making it a vibrant and quick-to-prepare vegetarian delight suitable for any meal.

Ingredients

2 medium eggplants (about 500g)
4 cloves garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 tbsp vegetable oil (for frying)
Toasted sesame seeds (for serving)

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Instructions

Slice the eggplants into bite-sized pieces and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
Rinse off the salt under cold water and pat the eggplant dry with paper towels.
In a bowl, whisk together soy sauce, honey (or maple syrup), minced garlic, and rice vinegar.
Heat vegetable oil in a skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on all sides.
Lower the heat and add the sauce to the skillet, tossing to coat the eggplant pieces evenly.
Serve hot, garnished with toasted sesame seeds.

Notes

For substitutions, use tamari or coconut aminos for soy sauce to make it gluten-free. Maple syrup can replace honey for a vegan option. Eggplants should be salted and rested to remove bitterness and excess moisture; skipping this may result in a soggy texture. Leftovers can be refrigerated up to 2 days and reheated gently. To prevent sticking, make sure the oil is hot before frying. If sauce is too thick, add a splash of water to loosen.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Frying
Cuisine: Asian